[Cob] cob and commercial kitchens

[Amanda Peck]

ramdom ideas from here.

I was in the new "Internet Cafe" in Collinwood Tennessee (population 
probably under 4000, I hope they go great guns) the other day when the 
conversation turned around the health inspector's recent visit--they're 
right proud of their "95" rating, rare for a new operation.  They had some 
stacks of things on the floor, no tubes over their fluorescent lights, a 
couple of other odds and ends.  The building had been a restaurant before, 
so that did help, although because of a fire there they are not allowed to 
deep-fry stuff, but they can use the microwave.  I think that the owner had 
asked for a walk-through or at least had a long list of questions answered 
by phone before they had the official inspection.  So you will have a lot in 
common with anyone starting a restaurant, bakery, or other food-related 
business, not just the all-natural types.

Sinks (triple, I'd expect), things like good water pressure, hot water on 
demand, water that passes tests, plumbing, probably a septic tank, not to 
mention electric wiring to codes.

Another local restaurant was saving their coffee grounds for me, got a point 
taken off for that covered bucket.  Enough room to keep things separate that 
should be kept separate.  Hard surfaces that can be kept extremely clean.  
Might have problems with recommended cleaners and insecticides, and things 
like trash pickup as opposed to recycling.

There are restaurants with cob ovens.  Intaba's Kitchen in Corvallis, for 
instance.  Web-site, including events and workshops here (this is the 
archives, I'd think one could find the current list somewhere on the 
site--but after you wait for half an hour for this to load, there's a great 
picture of their oven):

http://www.intabas.com/eventsarchive.html

(there are probably other nice pictures of that great oven if you start at 
the home page and then go off to "the making of Intaba's Kitchen")

http://www.intabas.com/

Basic wood fired ovens in business--one list here, since this doesn't 
include Intaba's, I'd guess that there are other ovens around not built by 
the association:

http://www.ovencrafters.net/ovnlist.htm
...........
Grant writes:
We are building a farm based cob/bale bakery and kitchen around a large wood 
fired oven.Would love to hear of any experiences of bringing  the health 
board folks into  a natural structure meant for food production, I am 
planning lime base plasters and tiles and wood.Any discussion on this would 
be well received.

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